:3 tbs cornstarch
Cornstarch is primarily carbohydrate with minimal nutritional density; it contains negligible amounts of protein, fiber, fat, vitamins, and minerals. It is valued functionally as a thickening agent rather than as a nutritional source.
About
Cornstarch, also known as corn flour or maize starch, is a fine, white powder derived from the endosperm of corn (maize) kernels through a process of wet milling and refinement. It is composed almost entirely of amylopectin, a branched polysaccharide that is highly absorbent and forms a translucent gel when heated with liquid.
Cornstarch is flavorless and odorless, with an extremely fine, silky texture. It differs from cornmeal and corn flour, which contain the whole grain or larger particles. The product is nearly pure starch and lacks significant protein, fiber, or fat content, making it ideal for thickening applications without adding flavor or texture interference.
Culinary Uses
Cornstarch is primarily used as a thickening agent in gravies, sauces, soups, and puddings, where it creates a glossy, smooth consistency when heated with liquid. In Asian cuisines, particularly Chinese and Southeast Asian cooking, it is essential for velveting proteins and creating silky sauce textures. It is also employed in baking to tenderize cakes and cookies by reducing gluten development, and in confectionery to absorb moisture and prevent stickiness in powdered products. Additionally, cornstarch serves as a coating for fried foods and a dusting agent to prevent sticking in food preparation.
Cornstarch must be mixed with a small amount of cool liquid (slurried) before being added to hot liquids to prevent lumping. Approximately 1 tablespoon of cornstarch will thicken 1 cup of liquid to a light consistency; 3 tablespoons will produce a medium-thick sauce.